Dr. Amy Myers, MD

Amy Myers, M.D. is a trained functional medicine physician. She completed her degree at the LSU Health Science Center, emergency medicine residency at the University of Maryland Medical Center and her functional medicine training through The Institute of Functional Medicine.

Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.

This gut-healing soup is a sweet and savory take on phó, a Vietnamese noodle soup. Enjoy!

Sweet Meatball Soup

Sweet Meatball Soup

Servings

4

Ingredients

  • Meatballs
  • 1/2 lb ground beef or lamb
  • 1/2 tsp garlic minced
  • 1 Tbsp onion finely chopped
  • 3/4 tsp rosemary
  • 3/4 tsp basil
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 1-2 Tbsp coconut oil
  • 1/4 cup bone broth or water
  • Soup
  • 1 spaghetti squash
  • 1 Tbsp coconut oil
  • 2 sweet onions roughly chopped
  • 2 cloves garlic peeled and smashed
  • 9 stalks asparagus cut into bite-sized segments
  • 1 cinnamon stick
  • 6 cups bone broth
  • 12 meatballs uncooked
  • 1/8 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 tsp gluten-free fish sauce

Instructions

Meatballs
  1. Put meat, garlic, onions and spices in large mixing bowl.
  2. Using your hands, mash ingredients together to incorporate spices well into meat.
  3. Form meat into 12 meatballs.
Soup
  1. Cut spaghetti squash in half down the middle. Scoop out the seeds and discard.
  2. Heat coconut oil over medium heat and sauté onions, about 3-4 minutes.
  3. Add garlic cloves. Cook 2-3 more minutes until onions begin to brown, then add to bottom of slow cooker.
  4. Place spaghetti squash halves face down on top of onions. Scatter asparagus around squash. 
  5. Add cinnamon stick, spices, fish sauce, and broth. Stir together to incorporate spices.  
  6. Place uncooked meatballs in slow cooker fully and partially submerged in broth.  
  7. Cook on high in slow cooker for 5 hours until meatballs are cooked through. 
  8. Discard cinnamon stick. Remove squash from soup to let cool a bit before spooning squash out from skin. Stir squash into soup and serve hot.
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